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Seafood Enchiladas

Dive in taste buds first. One taste of these seafood enchiladas, and you’ll be instantly hooked. They’re filled with tasty shrimp, cheese and zesty CHI-CHI’S® Diced Green Chiles.

30 minutes
30 minutes
1 hour


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup cooking sherry
  • 2 cups milk
  • 1/2 (15-ounce) can white queso
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 pound small, peeled, cooked shrimp
  • 1 (1.5-pound) package crab supreme
  • 2/3 cup thinly sliced green onions
  • 8 (8-inch) CHI-CHI’S® Fajita Style Flour Tortillas
  • Warmed rice
  • Refried beans
  • Chopped fresh cilantro leaves
  • CHI-CHI’S® Diced Green Chiles


  1. Heat oven to 425°F. Grease a 9×13 inch baking dish.
  2. In medium saucepan over medium heat, melt butter.
  3. Add flour and cook 1 minute.
  4. Whisk in sherry and milk. Bring to a boil.
  5. Cook 5 minutes, stirring occasionally; remove from heat.
  6. Stir in white queso and 1 cup of Monterey Jack cheese, shrimp, crab supreme and green onions.
  7. Lay tortillas on the counter.
  8. Spoon a generous 1/2 cup filling down the center of each tortilla.
  9. Roll up. Place seam side down in a baking dish.
  10. Pour sauce over the top of the enchiladas.
  11. Sprinkle with remaining 1 cup cheese.
  12. Bake 15 minutes or until filling is hot and cheese is melted.
  13. Serve with rice, refried beans, cilantro leaves and chiles.